Creamy Coconut Curry Chicken Recipe: A Flavorful Weeknight Delight

Coconut Curry Chicken is a delicious and aromatic dish that brings the vibrant flavors of Southeast Asia to your dinner table. This recipe combines tender chicken with a creamy coconut milk base, infused with warm spices like curry powder, turmeric, and ginger. The result is a rich, comforting dish and bursting with flavor. Whether you’re looking for a quick weeknight meal or something special to impress guests, Coconut Curry Chicken is sure to satisfy. The best part? It’s versatile, easy to make, and perfect for customizing to suit your taste preferences.

Ingredients

• 1.5 lbs (680g) chicken thighs, boneless and skinless, cut into bite-sized pieces
• 2 tbsp vegetable oil or coconut oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder (optional for heat)
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp tomato paste
• 1 tbsp fish sauce (optional for extra depth)
• 1 tbsp brown sugar or honey
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish
• Cooked jasmine rice or naan bread for serving

Steps

1. Prepare the Chicken:
Begin by seasoning the chicken thighs with salt and pepper. In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Once hot, add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.

2. Sauté the Aromatics:
In the same pan, add a little more oil if needed, then add the chopped onion. Cook until the onion is soft and translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

3. Build the Flavor Base:
Next, add the curry powder, turmeric, cumin, coriander, and chili powder (if using) to the onion mixture. Stir well to coat the onions and release the spices’ aroma, cooking for 2 minutes. This step is crucial for developing the deep, rich flavors of the curry.

4. Simmer the Curry:
Pour in the coconut milk, chicken broth, and tomato paste. Stir to combine everything, ensuring the tomato paste dissolves fully. Add the fish sauce and brown sugar or honey, and stir again. Bring the mixture to a simmer, then return the browned chicken to the pan. Reduce the heat to low and let the curry simmer for 20 minutes, allowing the chicken to cook through and the flavors to meld together.

5. Add the Vegetables:
After the chicken has simmered, add the sliced red bell pepper and green beans to the curry. Continue to simmer for another 10 minutes, or until the vegetables are tender but still vibrant. Taste the curry and adjust the seasoning with more salt, pepper, or sugar if needed.

6. Serve and Enjoy:
Once the curry is ready, serve it hot over a bed of jasmine rice or with warm naan bread. Garnish with fresh cilantro leaves and a squeeze of lime juice for a bright, fresh finish.

Tips for Variation

1. Protein Swap: Replace chicken with shrimp, tofu, or chickpeas for a different take on the curry. Each option will bring its own unique texture and flavor to the dish.
2. Vegetable Boost: Add other vegetables like zucchini, carrots, or spinach to increase the nutrient content and add variety to the curry.
3. Heat Level: Adjust the spice level by increasing or reducing the amount of chili powder or adding fresh chili peppers for more heat.
4. Creamy Twist: For a richer curry, stir in a dollop of Greek yogurt or heavy cream just before serving.
5. Citrusy Note: Add a splash of lime juice or zest during the final simmer for a tangy, refreshing contrast to the creamy coconut base.
6. Nutty Flavor: Sprinkle toasted peanuts or cashews on top of the curry for added crunch and a nutty flavor that complements the dish.
7. Herb Swap: Experiment with different herbs like Thai basil or mint for a fresh twist on the traditional garnish.
8. Low-Carb Option: Serve the curry over cauliflower rice or alongside a green salad for a lighter, low-carb meal.

Macros

• Calories: 480 kcal
• Protein: 28g
• Carbohydrates: 16g
• Fat: 34g
• Fiber: 4g
• Sugar: 6g

Frequently Asked Questions

1. Can I make Coconut Curry Chicken ahead of time?
   • Yes, Coconut Curry Chicken can be made ahead and stored in the refrigerator for up to 3 days. The flavors deepen over time, making it even more delicious when reheated. Just warm it up on the stovetop or microwave before serving.
2. Can I freeze Coconut Curry Chicken?
   • Absolutely! This curry freezes well. Store it in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop when ready to eat.
3. What can I serve with Coconut Curry Chicken?
   • This curry pairs wonderfully with jasmine rice, basmati rice, or naan bread. For a lighter option, try serving it with cauliflower rice or a side of steamed vegetables.
4. How can I make this dish vegetarian or vegan?
   • To make this curry vegetarian, substitute the chicken with tofu, chickpeas, or your favorite vegetables. To make it vegan, use vegetable broth instead of chicken broth and skip the fish sauce.
5. Can I use light coconut milk instead of full-fat?
   • Yes, light coconut milk can be used, but keep in mind that the curry may be less rich and creamy. For a balance, you could use half-light and half-full-fat coconut milk.

Creamy Coconut Curry Chicken Recipe: A Flavorful Weeknight Delight

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Coconut Curry Chicken is a rich and flavorful dish with tender chicken in a creamy coconut milk sauce, spiced with curry powder and ginger. Perfect for a quick, satisfying weeknight meal, it pairs well with rice or naan.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Dinner, Drinks, Main Course

Cuisine Indian, Thai

Calories 480 kcal

Ingredients

  

• 1.5 lbs 680g chicken thighs, boneless and skinless, cut into bite-sized pieces
• 2 tbsp vegetable oil or coconut oil
• 1 large onion finely chopped
• 3 garlic cloves minced
• 1 tbsp fresh ginger grated
• 2 tbsp curry powder
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp chili powder optional for heat
• 1 can 14 oz coconut milk
• 1 cup chicken broth
• 1 tbsp tomato paste
• 1 tbsp fish sauce optional for extra depth
• 1 tbsp brown sugar or honey
• 1 red bell pepper sliced
• 1 cup green beans trimmed
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish
• Cooked jasmine rice or naan bread for serving

Instructions

 

Prepare the Chicken:

• Season chicken thighs with salt and pepper.
• Heat vegetable oil in a large skillet or Dutch oven over medium heat.
• Add chicken pieces and cook until browned on all sides (about 5-7 minutes).
• Remove chicken from the pan and set aside.

Sauté the Aromatics:

• In the same pan, add more oil if needed.
• Add chopped onion and cook until soft and translucent (about 5 minutes).
• Add minced garlic and grated ginger, cooking for another minute until fragrant.

Build the Flavor Base:

• Add curry powder, turmeric, cumin, coriander, and chili powder (if using) to the onion mixture.
• Stir well to coat the onions and cook for 2 minutes to release the spices’ aroma.

Simmer the Curry:

• Pour in coconut milk, chicken broth, and tomato paste, stirring to combine.
• Add fish sauce and brown sugar or honey, stirring again.
• Bring the mixture to a simmer, return the browned chicken to the pan, and reduce heat to low.
• Simmer for 20 minutes, allowing the chicken to cook through and the flavors to meld.

Add the Vegetables:

• Add sliced red bell pepper and green beans to the curry.
• Simmer for another 10 minutes, or until vegetables are tender but still vibrant.
• Taste and adjust seasoning with more salt, pepper, or sugar if needed.

Serve and Enjoy:

• Serve the curry hot over a bed of jasmine rice or with warm naan bread.
• Garnish with fresh cilantro leaves and a squeeze of lime juice for a bright, fresh finish.